KlaudiaBoda
Assistant Cook
Whenever i make a carbonara cream my eggs are slightly cooked and it dosne't taste well. How can i fix it?
Remember, when you pour your eggs cream on to the pasta, always turn off the gas so then eggs won't cutWhenever i make a carbonara cream my eggs are slightly cooked and it dosne't taste well. How can i fix it?
Sorry to correct you, but pecorino is made from sheep's milk, "caprino" is made from goat's milk.I had a wedge of pecorino romano for over three months in a plastic bag in my lunchmeat drawer. It's such a dry cheese that if you keep it cold it lasts a long time. If you like parmesan, use it, but real pecorino cheese - which is made from goat's milk as opposed to cow's milk - is wonderful stuff. Also, it should be mentioned that some parmesan cheese wedges out there are absolute garbage. If you're going to the trouble of making authentic carbonara with the eggs and the bacon fat and so on, use really good cheese.
Excellent suggestion - I'll have to remember that. Thanks Andy.I keep both parm reg and pecorino romano and use a mixture of the two in my carbonara. Truth be told, I use bacon in place of guanciale because guanciale is not readily available within an hour's drive and I really like bacon.
I combine the grated cheese with the egg in a dish. I add the cooked spaghetti to the cooked the bacon in the skillet then add the egg/cheese mixture and toss it with some of the pasta cooking water. I use the hot pasta cooking pot as a double boiler while I mix the ingredients to make the sauce.
Good point Meryl.
However, around here we can also get a hard goat's cheese, similar to pecorino and parmesan. Sometimes it is made from both cow and goat, there is also cow and sheep. But you do have to look for them.
Are you referring to traditional Caprino? Which is soft, rather crumbly and tangy - personally I would not consider it for a pasta either! But love it as a snacking on crackers, in salads, etc. type of cheese, much as you would use feta.